Mediterranean Olive Feta Dip
A creamy and tangy dip featuring feta cheese, Castelvetrano olives, roasted red pepper, and a hint of lemon, perfect for gatherings or as a snack.
Ingredients
Dip Base Ingredients
- 200 g Green Olives (pitted) (opt for Castelvetrano or Manzanilla for the best quality)
- 150 g Feta Cheese (choose block feta in brine; drain well)
- 100 g Cream Cheese (room temperature for easy blending)
- 2 tbsp Extra Virgin Olive Oil (enhances creaminess)
- 1 clove Garlic (minced; or ½ tsp garlic powder for a milder profile)
- 1 lemon Lemon Zest (adds brightness)
- ½ lemon Lemon Juice (providing acidity)
- 1 Roasted Red Pepper Chopped (jarred works fine; fresh-roasted adds depth)
Seasoning Ingredients
- 1 tsp Dried Oregano
- ½ tsp Chili Flakes (optional; adjust to taste)
- to taste none Freshly Ground Black Pepper (to taste)
Garnish Ingredients
- 2 Green Olives for garnish
- 1 drizzle of Olive Oil (adds richness)
Instructions
Preparation
- Drain the feta block and pat dry. Remove pits from olives if not pitted. Roughly chop the roasted red pepper.
Blending
- In a food processor, add the green olives, crumbled feta, cream cheese, minced garlic, olive oil, lemon zest, and lemon juice. Pulse 8–10 times until mostly smooth but with small olive pieces remaining.
Finishing Touches
- Transfer the mixture to a bowl and stir in chopped roasted red pepper, dried oregano, chili flakes, and black pepper. Taste and adjust lemon or pepper.
- Smooth the top with a spatula, add a drizzle of olive oil, and place two whole green olives or a few chopped ones on top.
Resting
- Let it sit for 10–15 minutes for flavors to marry, or chill up to 1 hour before serving for firmer texture.
Notes
If your feta is very salty, rinse briefly and taste before adding extra salt. The recipe is intentionally low on added salt because the olives and feta bring plenty. For optimal texture, avoid over-blending the olive mixture.